PREPARING FOR MARKET. 83 
shall be liable to a penalty of five dollars for each chicken 
or turkey so exposed for sale.” 
This ordinance took effect the first day of October, 
1882. 
DRESSING POULTRY—THE NEW ENGLAND METHOD. 
While poultry for some markets is rarely, if ever, 
drawn, that for the Boston and other New England 
markets—at least that of the better class—always has 
the entrails drawn when the birds are killed. There is 
something in favor of both methods. In the former, 
no air being admitted into the cavity of the body, it 
keeps in good condition much longer than it would if 
opened. On the other hand, if the poultry is kept too 
long there is danger that any food which may be in the 
crop, etc., may ferment, even if nothing worse takes 
place, and impregnate the flesh unpleasantly. A poul- 
try-raiser of Ayer, Mass., gives the following direc- 
tions: 
‘First catch the chickens. Slide your hands care- 
fully among their legs until you can grasp the desired 
one; hold quite still until the neck is grasped. Cut the 
throat near the under side of the bill quite deeply; then 
with the right hand upon the legs hold the wings over 
the back to avoid fluttering. Always drain the blood 
into the chicken’s pail. If the fowl is wanted for im- 
mediate use, scald it for about-half a minute, being care- 
ful to get the tail and wingsunder. Take out and strip 
the legs quickly from the feet towards the head. Hold 
a handful of feathers in the hand, pushing the feathers 
from tail to head. Scald three minutes in three qnarts 
of water. Make a small slit behind and on the side of 
the crop, one chick after the other. Then take out en- 
trails and crop and windpipe, carefully removing the 
